Chill the mixture and freeze in an electric or hand-cranked ice-cream machine, following the manufacturer's instructions.

To make the sorbet in your freezer, transfer the mixture to a bowl and place in the freezer. When the liquid has frozen solid, about 2 to 3 hours, remove it from the freezer and, with a fork, break it into large chunks.

Place the chunks in a food processor and process with the metal blade until smooth and creamy. Return to the bowl and freeze for at least 30 minutes more.

Toast the coconut: Set oven at 350F. Spread coconut on a baking sheet and toast in the oven for about 10 minutes, or until lightly colored, stirring or shaking 2 or 3 times.